Strawberry Pancake Bake

An oven pancake could be made with any number of fruits – try sauteing sturdier fruits such as apples or pears first in canola oil, then pouring the batter overtop and baking. Adapted from CanolaInfo.

1 Tbsp canola oil

3 Tbsp packed light brown sugar, divided

1/2 cup 2% milk

1/2 cup all-purpose flour

3 large eggs

1/2 tsp baking powder

1 tsp vanilla

2 cups strawberries, hulled and halved

Powdered sugar or maple syrup

1. Position rack in middle of oven and preheat to 400 °F.

2. In an ovenproof 10-inch skillet, warm oil over medium-high heat. Tilt pan to coat bottom and sides with oil, then add 1 cup of the strawberries. Sauté about 30 seconds, until fruit is glistening, then stir in 2 Tbsp of the brown sugar and sauté until sugar melts and fruit looks glossy, about 1 minute. Turn off heat under pan.

4. Immediately pour egg mixture over fruit. Scatter berries on top of batter and place pan in oven. Bake until puffed and golden, 20-25 minutes. Remove from oven and cut into wedges. Dust with powdered sugar or drizzle with maple syrup.